I guess my question is: could I dec. mash for every brew if I wanted to, is it worth the risk of hot side aeration? Is there anything I should know before I start this, like HSA?
Thanks for all the help

I guess my question is: could I dec. mash for every brew if I wanted to, is it worth the risk of hot side aeration? Is there anything I should know before I start this, like HSA?
Thanks for all the help

HSA is the Chupacabra of homebrewing. I've done two decoctions and haven't had off-flavors. It brings out the maltiness in the wort and gives some nice caramelization. Great for darker, maltier beers. I love my hefe that was decocted because it has that nice rich malty beer flavor.

Something i've discovered recently is that rather than go through the hassle of a full decoction you can get the same effect by skipping the first 2 stages and simply do the mash out stage at the end. Apparently Greg Noonan is doing this now and no longer advocates the tripple decoction. (You could just add some melanoidan malt to the mash though).

I suppose it depends on the type of beer but i've seen 5% suggested as the recommended max several times now. I haven't used it myself, I found out the info above because I was trying to save myself the hassle of a full decoction and a trip down to the homebrew shop.

Something i've discovered recently is that rather than go through the hassle of a full decoction you can get the same effect by skipping the first 2 stages and simply do the mash out stage at the end. Apparently Greg Noonan is doing this now and no longer advocates the tripple decoction. (You could just add some melanoidan malt to the mash though).

This is how Dan Gordon also does it. He does a multi-step mash and the decoction for the mash out.

You take a third of the mash (with a sieve so you are mostly taking soggy grains) and gently boil it for 20 mins. Return this to the rest of the mash which should raise the temperature to mash out.

Melanoidin malt produces the same flavours that are produced during decoction mashing which are basically the flavours that are imparted to anything when it is cooked (not just the mash). An example I heard mentioned by Jamil Zanzibar (or what ever his name is) melanoids are the difference in flavour between toast and bread. (How the melanoidin malt is produce though I don't recall)

No, tannin extraction is caused mainly by a combination of ph and temperature. The ph of the mash would still be within the region considered 'safe' at 6 or less.

The step I mention isn't anything new, it's merely the final part of the decoction process, the previous 2 steps are now considered unnecessary by the original advocates due through the use of modern fully modified malts.

Bear in mind the whole decoction process relies on boiling the grains.